Beet salad with berries

For the beets

4 large beets 1 tsp fennel seeds, lightly crushed salt pepper

For the raspberry dressing

150 g raspberries 1 tbsp honey 1 tbsp red wine vinegar 1 tsp pomegranate molasses juice from 1 lemon 100 ml olive oil salt pepper

For the almonds

100 g sliced almonds 1 tbsp olive oil 1 tsp smoked paprika

For serving

mint leaves (about 12 sprigs)

For the beets, wrap them well in aluminum foil and bake in a preheated oven at 190°C for about 1 hour, until tender. Let them cool slightly, peel and slice.

Sprinkle the beets with the fennel seeds, salt and pepper and set aside.

For the raspberry dressing, place all ingredients in a bowl and whisk until you have a smooth dressing. Adjust salt and pepper if needed.

For the almonds, toss them with the olive oil and smoked paprika and toast in a non-stick pan over medium heat until colored.

To serve, arrange the beets on a platter, drizzle with the raspberry dressing and sprinkle with the toasted almonds and mint leaves.

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Beet salad with berries

Servings

Preperation

Cooking

Waiting

For the beets

For the raspberry dressing

For the almonds

For serving

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